Scientific Insights and Technological Advances in Gluten Free Products Development
This Special Issue addresses both new scientific insights and technological advances of gluten-free product development exploring alternative ingredients for the development of gluten-free products aiming to mimic the unique viscoelastic properties of gluten as a gas retention ingredient during ferm...
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| Format: | Online |
|---|---|
| Langue: | anglais |
| Publié: |
MDPI - Multidisciplinary Digital Publishing Institute
2023
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| Sujets: | |
| Accès en ligne: | ONIX_20230202_9783036565651_131 |
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| _version_ | 1869520061806411776 |
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| collection | Directory of Open Access Books |
| description | This Special Issue addresses both new scientific insights and technological advances of gluten-free product development exploring alternative ingredients for the development of gluten-free products aiming to mimic the unique viscoelastic properties of gluten as a gas retention ingredient during fermentation, water binding and enabler of starch gelatinization on baking, and a bread flavor enhancer via gluten-related proteases. |
| format | Online |
| id | doab-20.500.12854ir-96730 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2023 |
| publishDateRange | 2023 |
| publishDateSort | 2023 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-967302024-03-28T03:31:11Z Scientific Insights and Technological Advances in Gluten Free Products Development Papageorgiou, Maria Varzakas, Theodoros gluten-free bread Amorphophallus konjac baking celiac disease food additives sourdough microbiota lactic acid bacteria gluten-free bread plant proteins animal proteins microalgae optimized bread structure protein substitutes wheat gluten microwave reactor allergenicity enzymatic hydrolysis Alcalase techno-functional properties antioxidant activity sorghum resistant starch dietary fibers hydrocolloids dough rheological properties texture volume sensory glycemic index staling pasta gluten-free products bakery products cereals enzymes teff starter cultures pseudocereals wholemeal formulations low fructan sensory analysis ready-to-eat oilseeds spices chicory root bioactive compounds antioxidative activity gluten free snack extrusion low carb high protein high fiber cake biscuits flour mixes n/a thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences thema EDItEUR::P Mathematics and Science::PS Biology, life sciences::PSB Biochemistry This Special Issue addresses both new scientific insights and technological advances of gluten-free product development exploring alternative ingredients for the development of gluten-free products aiming to mimic the unique viscoelastic properties of gluten as a gas retention ingredient during fermentation, water binding and enabler of starch gelatinization on baking, and a bread flavor enhancer via gluten-related proteases. 2023-02-02T16:44:54Z 2023-02-02T16:44:54Z 2023 book ONIX_20230202_9783036565651_131 9783036565651 9783036565644 https://directory.doabooks.org/handle/20.500.12854/96730 eng image/jpeg Attribution 4.0 International https://mdpi.com/books/pdfview/book/6676 https://mdpi.com/books/pdfview/book/6676 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-0365-6564-4 10.3390/books978-3-0365-6564-4 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783036565651 9783036565644 220 Basel open access |
| spellingShingle | gluten-free bread Amorphophallus konjac baking celiac disease food additives sourdough microbiota lactic acid bacteria gluten-free bread plant proteins animal proteins microalgae optimized bread structure protein substitutes wheat gluten microwave reactor allergenicity enzymatic hydrolysis Alcalase techno-functional properties antioxidant activity sorghum resistant starch dietary fibers hydrocolloids dough rheological properties texture volume sensory glycemic index staling pasta gluten-free products bakery products cereals enzymes teff starter cultures pseudocereals wholemeal formulations low fructan sensory analysis ready-to-eat oilseeds spices chicory root bioactive compounds antioxidative activity gluten free snack extrusion low carb high protein high fiber cake biscuits flour mixes n/a thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences thema EDItEUR::P Mathematics and Science::PS Biology, life sciences::PSB Biochemistry Scientific Insights and Technological Advances in Gluten Free Products Development |
| title | Scientific Insights and Technological Advances in Gluten Free Products Development |
| title_full | Scientific Insights and Technological Advances in Gluten Free Products Development |
| title_fullStr | Scientific Insights and Technological Advances in Gluten Free Products Development |
| title_full_unstemmed | Scientific Insights and Technological Advances in Gluten Free Products Development |
| title_short | Scientific Insights and Technological Advances in Gluten Free Products Development |
| title_sort | scientific insights and technological advances in gluten free products development |
| topic | gluten-free bread Amorphophallus konjac baking celiac disease food additives sourdough microbiota lactic acid bacteria gluten-free bread plant proteins animal proteins microalgae optimized bread structure protein substitutes wheat gluten microwave reactor allergenicity enzymatic hydrolysis Alcalase techno-functional properties antioxidant activity sorghum resistant starch dietary fibers hydrocolloids dough rheological properties texture volume sensory glycemic index staling pasta gluten-free products bakery products cereals enzymes teff starter cultures pseudocereals wholemeal formulations low fructan sensory analysis ready-to-eat oilseeds spices chicory root bioactive compounds antioxidative activity gluten free snack extrusion low carb high protein high fiber cake biscuits flour mixes n/a thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences thema EDItEUR::P Mathematics and Science::PS Biology, life sciences::PSB Biochemistry |
| topic_facet | gluten-free bread Amorphophallus konjac baking celiac disease food additives sourdough microbiota lactic acid bacteria gluten-free bread plant proteins animal proteins microalgae optimized bread structure protein substitutes wheat gluten microwave reactor allergenicity enzymatic hydrolysis Alcalase techno-functional properties antioxidant activity sorghum resistant starch dietary fibers hydrocolloids dough rheological properties texture volume sensory glycemic index staling pasta gluten-free products bakery products cereals enzymes teff starter cultures pseudocereals wholemeal formulations low fructan sensory analysis ready-to-eat oilseeds spices chicory root bioactive compounds antioxidative activity gluten free snack extrusion low carb high protein high fiber cake biscuits flour mixes n/a thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences thema EDItEUR::P Mathematics and Science::PS Biology, life sciences::PSB Biochemistry |
| url | ONIX_20230202_9783036565651_131 |